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2d • General discussion
Cook by Temp, Not by Guesswork
If you’re still cooking by time, you’re rolling the dice with good meat. A probe thermometer takes the guesswork out of BBQ. Brisket isn’t done when the clock says so—it’s done around 200–205°F and probe tender. Chicken is safe and juicy at 165°F. Pork butt shines in that 195–203°F range.
Leave the probe in, stop lifting the lid, and let the data guide you. Better texture. Better consistency. Better BBQ.
Are you cooking by feel… or by temperature?
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Cook by Temp, Not by Guesswork
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